Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Saturday, May 16, 2009

Sunday Salad~ Thai

This week's Sunday Salad Sampler is from Jerry. He and Paul are always doing fun cooking classes, and this is a variation of a salad from one of their Thai classes. I love the flavors of Thai food, spicy and savory at the same time.

This makes a great salad... but it is more like a meal. The chicken is marinated, the dressing mixed, and then it is all layered on a base of greens. Jerry gives great advice about adjusting flavors in Thai food... I'll have to remember that!


Thai Chicken Salad

For the chicken:

4 roasted chicken breasts
½ tsp chopped galangal (can substitute with ginger)
Juice of two limes
1 ½ tsp minced bird’s eye chilies (or 1 tsp chili paste such as sambel oelek)
2 shallots, minced
2 garlic cloves, minced
2 kaffir lime laves – centre rib removed, cut in a chiffonade
¾ tsp fish sauce
Shred the chicken breast.
Mix all of the dressing ingredients.
Toss the shredded chicken with the dressing. Adjust the seasonings – there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili or some sambel oelek

For the salad base:
2 T fish sauce
2 T palm sugar – (can substitute with regular or brown sugar)
¼ cup lime juice
4 garlic cloves, minced
4 bird’s eye chilies, minced
1 bunch watercress, trimmed
8 Napa cabbage leaves cut in a chiffonade
16 cherry tomatoes cut in half
1 cup blanched green beans, cut into 1-inch lengths
½ bunch cilantro, leaves trimmed and coarsely chopped
½ bunch mint, leaves trimmed and cut in a chiffonade
½ cup roasted peanuts (non-salted) or cashews, chopped

Mix the fish sauce through to chilies in a jar. Stir/shake well to dissolve sugar. Taste for seasonings). Store it in the refrigerator overnight so the flavours come together.
Mix together the watercress through mint in a large bowl.
Toss with dressing.

To serve:
Divide the vegetable mixture amongst 4 plates.
Add the chicken on top of the vegetable mixture.
Sprinkle with chopped, roasted nuts. You can also add some cilantro to garnish.


This is what we call a 'supper salad' in the South. One heaping plate of chicken and veggies. Perfect for a hot summer day.

Y'all enjoy!

Sandi

6 comments:

Jerry said...

Looks good enough to eat! *smile* We've come to appreciate supper salads - perfect for the summer when we can get loads of fresh veggies. Of course, the fact that this salad is low-fat is even better!

Chef E said...

Yeah I miss my Southern Supper Salads! This looks and sounds great!

barb cabot said...

This looks so great! I love seeing the different presentations. Sandi I know you're leaving tomorrow. Have a wonderful trip. A wedding and Montisi...can't get much better than that. Have fun!

"Hello... It's Me Again..." said...

This looks great!! My hubby and I were just introduced to a little thai restaurant in our area and love it!!! I always love your recipes!

Desmone007 said...

Yumm! I love spicy foods so I know I'll love this. You can also try it with Beef too. Hope you don't mind having Foodista readers directed to your blog. Just add your choice of widget and you're all set!

heidi said...

you posted my favorite!! everyone has a favorite food...and mine is Thai!

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